GARLIC-PICKLED MUSHROOMS

       ⅔ cup vinegar                 ⅛ tsp pepper
       1 tsp tarragon                2 tbsp water
       ½ cup salad oil               ⅛ tsp hot pepper sauce sauce
       2 cloves garlic, minced       1 onion, sliced and separated
       1 tbsp sugar                  4 cups fresh mushrooms
       1-½ tsp salt                  ½ jalapeño, seeded and sliced

Combine all ingredients except the onions, mushrooms, and jalapeños, and mix well. Pour over the vegetables and mix until well coated. Cover and refrigerate for at least 8 hours, stirring several times.

When serving, remove the vegetables from the mix, letting them drain.

Adapted from “Better Homes & Gardens Barbecue Book” (1965). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!